Makroud el Louse
These easy-to-make, flourless cookies are excellent served with tea or coffee. They will keep for over a month stored in a well sealed container.
Makes 20 to 24 cookies
- Almonds, whole, blanched — 1 1/4 pound
- Sugar — 1 cup
- Eggs, beaten lightly — 2
- Water — 2 cups
- Sugar — 1/2 cup
- Orange flower water — 1 tablespoons
- Powdered (confectioner’s) sugar — 3 cups
- Preheat oven to 350°F. Place the almonds and sugar in a food processor and process until the almonds are finely pulverized. Remove to a bowl.
- Make a well in the center of the almonds and stir in the eggs with a wooden spoon until the dough starts to come together. Then knead the dough with clean hands until smooth.
- Cut the dough into 4 equal portions and remove to a floured work surface. Roll one portion out into a rope about 3/4 inch in diameter. Press down with your palm to flatten the rope to about 1/2-inch thickness. Cut the rope on a diagonal into 1-inch pieces and remove to an ungreased cookie sheet. Repeat with the remaining dough.
- Bake cookies for about 12-15 minutes, or until they are lightly browned on top. Remove to racks and cool completely.
- While the cookies bake, bring the water and 1/2 cup sugar to a rapid boil in a saucepan over high heat. Stir to dissolve sugar and let boil for 10-15 minutes. Remove and cool to room temperature. Stir in the orange flower water.
- Put powdered sugar in a large bowl. To finish, dip each cookie first in the sugar syrup to wet. Then toss each cookie in the confectioner’s sugar to coat well. Place on a rack to dry and repeat with the rest of the cookies.
- Add 1 tablespoon lemon zest to the almond dough if you like.
- If you are unable to find orange flower water to flavor the syrup, try using 1 teaspoon of lemon essence instead.